I plopped the meatballs, and sauce in one of the host's stainless deep
chicken fryer, stuck on the lid, and let reheat on low for an hour.
No problem. No curdling. Everyone liked. Whew.

BTW, I never saw a house so equipped with cooking gear. They must own
at least 30 pots and pans of all kinds, ( no junk either), plus many
gadgets. There had to be ten knives on the magnetic holder, which I
must buy. She said she uses her stir-wand about once a year and to
save my money. ETHO.

They sent me home with a bread recipe you do in a heavy Dutch oven.
Can't wait to try it.

Happy and healthy 2011, cooks.

On Jan 2, 11:32*am, Kalmia > wrote:
> I plopped the meatballs, and sauce in one of the host's stainless deep
> chicken fryer, stuck on the lid, and let reheat on low for an hour.
> No problem. *No curdling. *Everyone liked. *Whew.
>
> BTW, I never saw a house so equipped with cooking gear. *They must own
> at least 30 pots and pans of all kinds, ( no junk either), plus many
> gadgets. *There had to be ten knives on the magnetic holder, which I
> must buy. She said she uses her stir-wand about once a year and to
> save my money. ETHO.
>
> They sent me home with a bread recipe you do in a heavy Dutch oven.
> Can't wait to try it.
>
> Happy and healthy 2011, cooks.

Get a magnetic knife holder. It is the best.

Is the bread recipe a 'no knead bread'? I have one I make all the
time. It's so easy and comes out sooooooo good. It is here on my
website.

http://www.hizzoners.com/recipes/bre...-artisan-bread

you can use a Dutch oven, or the ceramic insert out of your crock
pot.

On Sun, 2 Jan 2011 11:32:38 -0800 (PST), Kalmia
> wrote:

>I plopped the meatballs, and sauce in one of the host's stainless deep
>chicken fryer, stuck on the lid, and let reheat on low for an hour.
>No problem. No curdling. Everyone liked. Whew.
>
>BTW, I never saw a house so equipped with cooking gear. They must own
>at least 30 pots and pans of all kinds, ( no junk either), plus many
>gadgets. There had to be ten knives on the magnetic holder, which I
>must buy. She said she uses her stir-wand about once a year and to
>save my money. ETHO.
>
>They sent me home with a bread recipe you do in a heavy Dutch oven.
>Can't wait to try it.
>
>Happy and healthy 2011, cooks.

Well, all's well that ends well.

Congratulations.

Alex, preparing to add room temp sour cream to csikos tokany (cowboy
stew, a pork/onion/green/red paprika dish.)

In article
>,
Kalmia > wrote:

> They sent me home with a bread recipe you do in a heavy Dutch oven.
> Can't wait to try it.

Sounds like the one Mark Bittman wrote about in the NYTimes four years
ago. http://www.nytimes.com/2006/11/08/dining/08mini.html I couldn't
think that hard to figure out when I should start it so it was ready to
bake when I wanted to bake it. Let us know how it works for you.



--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On 1/2/2011 2:43 PM, ImStillMags wrote:
> Is the bread recipe a 'no knead bread'? I have one I make all the
> time. It's so easy and comes out sooooooo good. It is here on my
> website.
>
> http://www.hizzoners.com/recipes/bre...-artisan-bread

I'd really like to try this. Question though, which is part of why I
don't bake bread or anything else that requires having a light in the
oven. Is there anything that can be substituted for this rising period
in a lighted oven?

On 1/2/2011 7:53 PM, Christine Dabney wrote:

> I never let anything rise in a lighted oven. It isn't needed. Bread
> dough and pizza dough will rise just fine at room temp, and even in
> the fridge. It will take longer, but the longer time results in a
> better flavor. I usually let my pizza dough rise overnight or even
> several days in the fridge.

Thanks Chris! I was thinking about whether a flashlight would work.
lol Good to know it isn't necessary.

On Sun, 02 Jan 2011 21:16:20 -0500, Cheryl >
wrote:

> On 1/2/2011 7:53 PM, Christine Dabney wrote:
>
> > I never let anything rise in a lighted oven. It isn't needed. Bread
> > dough and pizza dough will rise just fine at room temp, and even in
> > the fridge. It will take longer, but the longer time results in a
> > better flavor. I usually let my pizza dough rise overnight or even
> > several days in the fridge.
>
> Thanks Chris! I was thinking about whether a flashlight would work.
> lol Good to know it isn't necessary.
>
If your yeast is "active", you have no worries. Let it rise on the
counter or in the refrigerator and punch it down until you're ready to
make bread.

--

Never trust a dog to watch your food.

"Melba's Jammin'" > ha scritto nel messaggio
http://www.nytimes.com/2006/11/08/dining/08mini.html I couldn't
> think that hard to figure out when I should start it so it was ready to
> bake when I wanted to bake it. Let us know how it works for you.

You can just leave it in the fridge for days, really. The warming up period
is fine at room temp, whatever that is. Yours is probably a lot higher than
mine which is about 55F. I just relax and let it play on it's own until
it's time to heat the pot up. Mind you, I don't do this often, but a few
times a year whern entertaining on Sunday when the bakeries are closed.

On Sun, 02 Jan 2011 19:45:35 -0500, Cheryl >
wrote:

>On 1/2/2011 2:43 PM, ImStillMags wrote:
>> Is the bread recipe a 'no knead bread'? I have one I make all the
>> time. It's so easy and comes out sooooooo good. It is here on my
>> website.
>>
>> http://www.hizzoners.com/recipes/bre...-artisan-bread
>
>I'd really like to try this. Question though, which is part of why I
>don't bake bread or anything else that requires having a light in the
>oven. Is there anything that can be substituted for this rising period
>in a lighted oven?

My kitchen is cool so while I'm mixing, I boil a kettle of water. I
put my rising bowl, bread board, and pans in the oven- and pour the
boiling water in a baking pan in the bottom of the oven.

I like the result- YMMV. I haven't tried this recipe yet- but
it is on my todo list.

Jim

On Mon, 03 Jan 2011 07:56:05 -0500, Jim Elbrecht >
wrote:

>On Sun, 02 Jan 2011 19:45:35 -0500, Cheryl >
>wrote:
>
>>On 1/2/2011 2:43 PM, ImStillMags wrote:
>>> Is the bread recipe a 'no knead bread'? I have one I make all the
>>> time. It's so easy and comes out sooooooo good. It is here on my
>>> website.
>>>
>>> http://www.hizzoners.com/recipes/bre...-artisan-bread
>>
>>I'd really like to try this. Question though, which is part of why I
>>don't bake bread or anything else that requires having a light in the
>>oven. Is there anything that can be substituted for this rising period
>>in a lighted oven?
>
>My kitchen is cool so while I'm mixing, I boil a kettle of water. I
>put my rising bowl, bread board, and pans in the oven- and pour the
>boiling water in a baking pan in the bottom of the oven.
>
>I like the result- YMMV. I haven't tried this recipe yet- but
>it is on my todo list.
>
>Jim

A microwave oven works well as a proofing box, too. If the kitchen is
too cool, place an insulated cup with hot water in the microwave along
with the dough, and if the room is too hot, place a cup of ice cubes
in with the dough.

This works well as the microwave provides a more tightly controlled
environment than does an oven.

Additionally, if one is in no hurry, make the dough up in the evening,
toss it in a greased bowl and place it in the fridge overnight. Remove
it in the morning, give it 1-2 hours at least to come up in temp,
shape and do the final proof. Makes for a very flavorful bread, as a
long, cool rise helps develop taste.

Boron

On Sun, 02 Jan 2011 17:12:11 -0600, Melba's Jammin'
> wrote:

>In article
>,
> Kalmia > wrote:
>
>> They sent me home with a bread recipe you do in a heavy Dutch oven.
>> Can't wait to try it.
>
>Sounds like the one Mark Bittman wrote about in the NYTimes four years
>ago. http://www.nytimes.com/2006/11/08/dining/08mini.html I couldn't
>think that hard to figure out when I should start it so it was ready to
>bake when I wanted to bake it. Let us know how it works for you.

I'm confused already.<g> Either I'm not understanding the
chemistry-- or there is something missing in the recipe.

Maybe someone who understands this stuff will explain it.

The recipe uses 1/4tsp of yeast, 3 cups flour & 1 5/8C of water & 1
1/4 tsp salt.

Directions say to let rise in a covered bowl at room temp for 18hours.
Surface will be bubbly when it is ready.
Then roll out onto a floured surface. Fold on itself a couple times-
cover with plastic and let rest 15 minutes.

"gently and quickly shape dough into a ball" Cover with a floured
towel-- then another towel.

And it is supposed to double in size in 2 hours. Really? Did the
'folding a couple of times', the ball shape, or the extra tiny bits of
flour make it suddenly rise?

How much should I expect it to have risen in the 18 hours of the first
rise?

Read the article first as it sure makes it sound easy-- and it looks
like the result is something I've been trying for for a while.

But the recipe is here;
http://www.nytimes.com/2006/11/08/di...tml?ref=dining

Thanks-
Jim

On Jan 2, 4:45*pm, Cheryl > wrote:
> On 1/2/2011 2:43 PM, ImStillMags wrote:
>
> > Is the bread recipe a 'no knead bread'? * *I have one I make all the
> > time. * It's so easy and comes out sooooooo good. * It is here on my
> > website.
>
> >http://www.hizzoners.com/recipes/bre...o-knead-artisa...
>
> I'd really like to try this. Question though, which is part of why I
> don't bake bread or anything else that requires having a light in the
> oven. *Is there anything that can be substituted for this rising period
> in a lighted oven?

You don't really need the oven light. The reason is that the light
does produce a bit of warmth and the dough will be risen to double in
about 4 hours. You can do it on the counter or even in the
refrigerator as others have suggested but if you want a loaf of bread
for dinner that night, the oven works great.

I like rising my bread in the oven because it keeps out drafts and
keeps a constant temperature. Remember that the working yeast
produces warmth as well.

The reason for baking it in the Dutch oven is that it simulates the
humidity levels in professional steam injected ovens by trapping the
moisture that is baked out of the bread. You don't need a pan of
water, the Dutch oven does that for you.

On Mon, 3 Jan 2011 09:55:17 +0100, "Giusi" > wrote:

> Yours is probably a lot higher than mine which is about 55F.

Your house is cold too! I prefer it a bit warmer though. I'm not
fond of wearing my coat inside.


--

Never trust a dog to watch your food.

On Mon, 03 Jan 2011 09:00:54 -0500, Jim Elbrecht >
wrote:
>
> "gently and quickly shape dough into a ball" Cover with a floured
> towel-- then another towel.
>
> And it is supposed to double in size in 2 hours. Really? Did the
> 'folding a couple of times', the ball shape, or the extra tiny bits of
> flour make it suddenly rise?
>
> How much should I expect it to have risen in the 18 hours of the first
> rise?
>
> Read the article first as it sure makes it sound easy-- and it looks
> like the result is something I've been trying for for a while.
>
> But the recipe is here;
> http://www.nytimes.com/2006/11/08/di...tml?ref=dining

I've tried making the NYT no knead bread a couple of times.
Everything seems to work out; but the final bread, although baked
through and visually just fine, seems too "wet". My husband calls it
heavy. We don't even like it toasted.

--

Never trust a dog to watch your food.

On Jan 2, 2:43*pm, ImStillMags > wrote:
> On Jan 2, 11:32*am, Kalmia > wrote:
>
> > I plopped the meatballs, and sauce in one of the host's stainless deep
> > chicken fryer, stuck on the lid, and let reheat on low for an hour.
> > No problem. *No curdling. *Everyone liked. *Whew.
>
> > BTW, I never saw a house so equipped with cooking gear. *They must own
> > at least 30 pots and pans of all kinds, ( no junk either), plus many
> > gadgets. *There had to be ten knives on the magnetic holder, which I
> > must buy. She said she uses her stir-wand about once a year and to
> > save my money. ETHO.
>
> > They sent me home with a bread recipe you do in a heavy Dutch oven.
> > Can't wait to try it.
>
> > Happy and healthy 2011, cooks.
>
> Get a magnetic knife holder. * It is the best.
>
> Is the bread recipe a 'no knead bread'? * *I have one I make all the
> time. * It's so easy and comes out sooooooo good. * It is here on my
> website.
>
> http://www.hizzoners.com/recipes/bre...o-knead-artisa...

> you can use a Dutch oven, or the ceramic insert out of your crock
> pot.

The recipe is from Cook's Illustrated. The guy gave me a copy of his
paper copy, but I googled "CI almost no-knead bread"and think it's
from their Jan 2008 issue. CI wanted me to try a 14 day trial
membership - fuhgedit - I get enough eml now. The trial offer blocked
the recipe, but I bet that's the one.

By the way, on that same page they touted the Tramontina dutch oven
6.5 qts. for 39 bucks. They also liked the Lodge but only 6 qt. and
49 bucks. Of course, if you don't feel like leaving a wad to your
creep of a son-in-law et al, there's the Rolls of Dutch ovens - the
Le Creuset for 230 bucks.

My friend said I could probably do as well using my opaque glass DO.
It's not Pyrex, but something similar to Corningware I bought 30 years
ago at Sears, I think.. I'll report on my bread results someday. He
showed me half of a loaf he made days before - looked like something
you'd pay dearly for at a bakery.
..

On Jan 3, 8:28*am, Kalmia > wrote:
> On Jan 2, 2:43*pm, ImStillMags > wrote:
>
>
>
>
>
> > On Jan 2, 11:32*am, Kalmia > wrote:
>
> > > I plopped the meatballs, and sauce in one of the host's stainless deep
> > > chicken fryer, stuck on the lid, and let reheat on low for an hour.
> > > No problem. *No curdling. *Everyone liked. *Whew.
>
> > > BTW, I never saw a house so equipped with cooking gear. *They must own
> > > at least 30 pots and pans of all kinds, ( no junk either), plus many
> > > gadgets. *There had to be ten knives on the magnetic holder, which I
> > > must buy. She said she uses her stir-wand about once a year and to
> > > save my money. ETHO.
>
> > > They sent me home with a bread recipe you do in a heavy Dutch oven.
> > > Can't wait to try it.
>
> > > Happy and healthy 2011, cooks.
>
> > Get a magnetic knife holder. * It is the best.
>
> > Is the bread recipe a 'no knead bread'? * *I have one I make all the
> > time. * It's so easy and comes out sooooooo good. * It is here on my
> > website.
>
> >http://www.hizzoners.com/recipes/bre...o-knead-artisa...
> > you can use a Dutch oven, or the ceramic insert out of your crock
> > pot.
>
> The recipe is from Cook's Illustrated. *The guy gave me a copy of his
> paper copy, but I googled "CI almost no-knead bread"and think it's
> from their Jan 2008 issue. CI wanted me to try a 14 day trial
> membership - fuhgedit - I get enough eml now. *The trial offer blocked
> the recipe, *but I bet that's the one.
>
> By the way, on that same page they touted the Tramontina dutch oven
> 6.5 qts. for 39 bucks. *They also liked the Lodge but only 6 qt. and
> 49 bucks. *Of course, if you don't feel like leaving a wad to your
> creep of a *son-in-law et al, * there's the Rolls of Dutch ovens - the
> Le Creuset for 230 bucks.
>
> My friend said I could probably do as well using my opaque glass DO.
> It's not Pyrex, but something similar to Corningware I bought 30 years
> ago at Sears, I think.. *I'll report on my bread results someday. He
> showed me half of a loaf he made days before - looked like something
> you'd pay dearly for at a bakery.
> .- Hide quoted text -
>
> - Show quoted text -

I use a heavy bottomed stainless steel Cuisinart pot with a glass
lid. I've used my Tramontina dutch oven but the Cuisinart stainless
steel does a better job IMHO. The bread comes out perfect in it.
You can also use the ceramic insert out of your crock pot if it has a
glass lid. I used that at fist and it works great, but I like my
stainless steel best.

On Jan 2, 1:32*pm, Kalmia > wrote:
> I plopped the meatballs, and sauce in one of the host's stainless deep
> chicken fryer, stuck on the lid, and let reheat on low for an hour.
> No problem. *No curdling. *Everyone liked. *Whew.
>

> Happy and healthy 2011, cooks.


I've never had a problem reheating sour cream sauces when the sour
cream is the commercial variety.

Dutch oven bread - called shepherd's bread? I have a recipe for that.

N.